Baked Double Beef & Corn Quesadillas

• Heat a large frying pan over high heat. • Cook carrot, corn and beef mince (no need for oil!), breaking up with a spoon, until browned, 3-4 minutes.

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend and tomato paste. Cook until fragrant, 1-2 minutes. • Add the water and stir to combine. Remove pan from heat and season with salt and pepper.

TIP: Add a dash more water to loosen the filling, if needed.

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Arrange tortillas over a lined oven tray. Divide beef filling among tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold empty half of each tortilla over to enclose filling, then press down with a spatula. Brush (or spray) tortillas with olive oil, then season.

Little cooks: Under adult supervision, lend a hand by assembling the quesadillas. Be careful, the filling is hot!

• Bake quesadillas until cheese is melted and tortillas are golden, 10-12 minutes. • Spoon any overflowing filling and cheese back into quesadillas.

TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.